Welcome to our September 2022 edition of the “A Casa” food and wine club by Pasta and Vino

When in Rome, do as the Romans do.

WINE

VINEA DOMINI

The first words pronounced by Benedict XVI, immediately after his election (2005), were: “after the

great Pope John Paul II, the cardinals elected me, a simple and humble worker of the vineyard of the

Lord.” From this came the idea of giving the name “Vinea Domini” (latin for the master’s vineyard) to

a new range of wines that represents the excellence of the production of one of the largest and most

historic wineries in the Castelli Romani: Gotto d’Oro or “golden glass”.

The winery is located in Rome and has been in existence since 1945. In 2017, the Vinea Domini line

of their wines was introduced to showcase the best grapes of Lazio. It is now the top brand among

their wines, producing 50,000-60,000 bottles.

ROMA BIANCO

The Roma Bianco is produced with Malvasia Puntinata grapes, a semi-aromatic varietal that in the

Castelli Romani area fnds a perfect harmony. You will notice aromas of white flowers and exotic

fruits with intense notes of ripe fruit, particularly apricot and melon, and soft sensations of citrus and

aromatic moss and a touch of mint.

ROMA ROSSO

The Roma Rosso (red) is produced with Montepulciano grapes. Montepulciano wines are typically

fruity, spicy, well-balanced, and fuller bodied. This particular wine will showcase notes of ripe red

fruit, particularly cherry, blackberry and plum. Maturation in wood gives it Spicy scents with notes of

vanilla.7th Edition Page 2 September 2022

GOURMET FOOD

ASTORINO RIGATONI

The debate is out on which pasta is the best shape for Pasta Carbonara. It is usually served with thick

spaghetti or rigatoni. Both pasta shapes are excellent at holding the creamy sauce of this dish.

PASTA CARBONARA

What goes better with Roman wines than a Roman dinner? We’ve got that. Pasta Carbonara is a

typical Roman dish that blends pasta, cheese, eggs, and guanciale (which is a bacon-like meat). So,

technically, you are eating breakfast AND dinner in one sitting! While the truest Roman recipe calls

for Guanciale (also known as pig cheek), it can be difficult to find. The next best option is pancetta

(pork belly), which is a lot like bacon – salty but unsmoked. You can also substitute either guanciale

or pancetta for your favorite bacon. Chances are that you have had Pasta Carbonara before, however

the typical Roman way is to create a very creamy dish with pasta water, eggs, and Pecorino Romano

cheese. You can thank us later.

WHEN IN ROME, DO AS THE ROMANS DO

Here’s our protip. If you ever take a trip to Rome, do yourself a favor and eat at a fantastic restaurant

called Flavio al Velavevodetto. The name translates to “I told you so”. Be sure to order their Pasta

Carbonara and when you say “this is the best pasta carbonara I’ve ever had”, remember that we told

you so!